Turkey Meatballs - {Polpettone Di Tachino}

Recipe Ingredients

8		Day-old bread - (to 10) - to yield 4 cups
		Of 1" cubes
2 lbs	908g / 32oz	Ground turkey breast
1/4 lb	113g / 4oz	Prosciutto - cut into 1/8" dice
1/2 lb	227g / 8oz	Fresh sweet Italian turkey sausage - out of its skin
3		Eggs
1/4 cup	49g / 1.7oz	Parmigiano-Reggiano
1/2 cup	118ml	Pecorino - divided
3/4 cup	109g / 3.8oz	Chopped Italian parsley - divided
		Several gratings nutmeg
8 tablespoons	120ml	Extra-virgin olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1/2 cup	118ml	Dry white wine

Recipe Instructions

Soak the bread in water for 5 minutes, squeeze by hand to wring excess water, and add to turkey. Add the prosciutto, sausage, eggs, Parmigiano, 1/4 cup of the pecorino, 1/2 cup of the parsley, nutmeg and 4 tablespoons of the olive oil and mix lightly.

Season with salt and pepper and form the mixture into 3-inch balls. Place the balls on a sheet tray, cover with parchment and chill for 1 hour in the refrigerator.

Preheat the oven to 375 degrees.

In a large, heavy-bottomed skillet, heat the remaining 4 tablespoons of oil to almost smoking and brown the meatballs in the oil on all sides. Add the Basic Tomato Sauce and the wine and bake for 30 minutes. Serve with the remaining pecorino and parsley.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A32) - from the TV FOOD NETWORK

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